Vegetable Beef Soup-All Phases
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| Mon, 05-03-2004 - 10:31am |
2 tbsp extra virgin olive oil
1 pound top round steak, trimmed and cut into 1 1/4 inch cubes
1 rib celery, finely chopped
1/2 large onion, finely chopped
1/4 pound green beans, cut into 1 inch pieces
5 cups of water
1/4 small head of cabage, coarsely shredded
1/4 bag (from 10-oz bag) spinach, coarsely shredded
1 can (16 oz) diced tomatoes
Ground black pepper
Heat 1/2 of oil in large saucepan over medium-high heat. Add the steak and cook, stirring occasionally, for 8 mins, or until well-browned on all sides and no longer pink in the center. Remove to a large bowl lined with paper towels. Cover the steak with a layer of paper towels.
Heat the remaining oil in the same saucepan over medium heat. Add the celery, onion, and green beans and cook, stirring occasionally, for 10 mins, or until the vegetables are lightly browned. Add the steak, water, cabbage, spinach, tomatoes (with juice), and pepper to taste. Bring to a boil over high heat, stirring frequently. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 1/2 hours, or until the steak is fork-tender.
Makes 4 servings.


This sounds GREAT!
Susan :)
Bet adding barley (phase 2) would really fill this out too.
Susan :)
Enjoy...ellen